外國嘅朋友都知道豆腐好處多多，但係完全唔知道佢嘅煮法可以好百變。
今次我就用豆腐炮製成佢地成日食嘅沙律，仲加入近年好hit 嘅superfood ──杞子，嚟一個中西合璧，簡單又方便。特別要一讚嘅係，能夠「一開即食」嘅百福豆腐真係好方便呀！
豆腐碎蛋沙律（4人份量）
材料：
百福®煎炸滑豆腐 350毫升 1盒
雞蛋 3隻
粟米粒 2湯匙
沙律醬 3湯匙
杞子 1茶匙
沙律菜 適量
鹽、白胡椒 各適量
做法:
1. 沙律菜沖淨，瀝水，放於碟上。
2. 雞蛋烚10分鐘，放涼，去殼，切粒。
3. 熱水浸軟杞子，瀝水放涼。
4. 豆腐切粒。
5. 豆腐粒、雞蛋粒、粟米粒、沙律醬、鹽和白胡椒粉拌勻。
6. 鋪於沙律菜上，放上杞子，完成。
Beancurd & Egg Mayo Salad (Serving for 4)
Ingredients:
PAK FOOK® Beancurd for Frying 350mL 1 pack
3 Eggs
Corn Kernel 2 tbsps
Mayonnaise 3 tbsps
Dried Goji Berries 1 tsp
Lettuce Mix Appropriate
Salt, Ground White Pepper Appropriate
Directions:
1. Rinse and drain the lettuce, put them on serving plate.
2. Cook the eggs for 10 minutes, let cool, remove the shells and chop into cubes.
3. Soak dried goji berries in hot water until soft, drain well and let cool.
4. Cut beancurd into cubes.
5. Put beancurd cubes, chopped eggs, corn kernels, mayonnaise, salt and ground pepper together and mix well.
6. Pour on top of the lettuce, sprinkle with goji berries. Ready to serve.
